Canned foods are an essential dietary component in developed countries, offering convenient, year-round availability. The canning process uses heat treatment to destroy microorganisms while preserving food quality, resulting in products with an indefinite shelf life when properly sealed. Thermal processing parameters depend on the product's chemical and physical composition, with both physical and chemical changes occurring during processing and storage that affect sensory properties and nutrient content.
| 1 | Production line range | Complete plant planning and production line layout design; full packaging production line solutions; back-end packaging line implementation |
|---|---|---|
| 2 | Production line type | Food canning production and packaging line for luncheon meats, pork, beef, lamb, seafood, vegetables, and fruits |
| 3 | Production line equipment | Includes filling/capping machines, depalletizers, sterilization/cleaning systems, conveying systems, electrical controls, water blowers, turnover machines, sterilization kettles, shrink film wrappers, carton packers, palletizers, and more. Configurable with spray tunnels, cage machines, automatic trolleys, and full can handling systems based on material requirements |
| 4 | Auxiliary equipment | Finished product inspection systems, inkjet printers, weighing machines |
| 5 | Production line output | 80 cans per hour to 400 cans per minute capacity |
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